Brewing a Schwarzbier. Everything went by the book. OG .054, (Recipe stated .051) Immediate bubbling 2-3 hours post oxygenation. Fermented at 50degrees for 10 days, then 65degrees x 2 days, then a month at 42 degrees periodically draining the crud from the bottom of the conical.
This is where the dumb kicked in:
I added the sugar before I got the final Sp. gravity.
Any point in taking the S.G now or wait til it has carbonated, take a measure and let it go flat then take S.G. Will it get me close in the ballpark?
Target FG = 1.013